Honestly? You could put fried goat cheese on an anchovy sandwich and I’d devour it (er, actually, that sounds kind of good…)

See? I told you.

This salad features raw Brussels sprouts, which, in all honesty, aren’t something I would eat normally. Cooked Brussels I can do and love, but raw they tend to take on a kind of cabbage-like bitterness that is somewhat off-putting. Similar to kale, as much as raw kale salads are all the rage right now, I do my best to avoid them.

But this salad brings together a brilliant combination of sweet pomegranate seeds and warm, fried goat cheese that, together, cancel out any notes of Brussels bitterness that might still linger. Not to mention it’s downright gorgeous, which might be what drew me in when I first saw it on Pinterest (that and, well, the fried goat cheese).

We added a bit of honey to the dressing, and I think it could do with double the amount of goat cheese (because having a bit with every bite is absolutely necessary), but if you’re looking for a way to tolerate, and even come to love raw Brussels sprouts, this is darn near perfect.

Directions:

Slice the Brussels sprouts very thinly using a sharp knife or mandoline. Place in a large bowl and set aside.

To prepare the dressing, whisk together shallots, mustard, vinegar, and honey in a small bowl. Drizzle in olive oil, whisking vigorously until incorporated. Season to taste with salt and pepper. Set aside.

In a small bowl, whisk the egg until frothy. Place the flour in a small, shallow dish. Mix together the panko, parsley, and salt in a another small, shallow dish.

Carefully slice the goat cheese into 8 even discs. Lightly coat each slice in flour, tapping to remove any excess. Dip in egg, followed by breadcrumb mixture, gently rolling until disc is evenly coated.

Heat the olive oil in a large non-stick pan set over medium-high heat. Gently place the goat cheese rounds in the pan and fry until golden brown, about 2 minutes per side.

This looks absolutely delicious, and the colors are just beautiful.
I’m wondering whether you’ve tried this dish with other kinds of cheese — (I’m allergic to goat cheese) — maybe haloumi? I’m curious to know what you think!

One of the things I was going to make in Dec pre-holidays was fried cheese. Then, that got trumped for cookies. But now, I want to do it! I made some goat cheese pizza this week and your salad looks fab.

BTW I got your book in the mail. No.words. I stayed up til almost 4am reading it, line by line, word for word. Not kidding! Congrats on an amazing book!!!!!!!

This salad looks so wonderful. I can’ seem to find any good looking brussels sprouts in my market lately, though, which is quite disappointing. I suppose I could make something similar with shaved green cabbage – it will have to suffice!

I really wish I knew how delicious thinly sliced brussel sprouts were before today! SO delicious! And the fried goat cheese was perfect too. I didn’t have a pomegranate but I added thinly sliced prosciutto and sunflower seeds. It all went perfectly together. Husband and I have already decided we’re eating it again tomorrow lol.

Love it! I like to roast sprouts with lemon and olive oil. It evens out that cabbage taste. A little cumin and salt and pepper rounds out the flavor. The fried cheese is something I will have to try this weekend!

I made this last night, it was so delicious! I did change a couple of things: I didn’t have pomegranate seeds, so subbed in blueberries. Also, used bleu-goat cheese featured at Trader Joe’s this month. It was a little crumbly, but managed to form into patties. Another thing, I did blanche the sprouts as one poster suggested, and then chilled. I have a pic, but don’t know how to upload here. Thanks for the great post!
P.S. I also used Agave instead of honey in the dressing, dee-lish!!

The beautiful color of the pomegranates make this look really really appealing, and duh…anything with goat cheese just HAS to taste good! I love Brussels sprouts but I never really eat them raw…and definitely never had them shaved so thin they look like lettuce. This is so creative!

Can’t wait to try this recipe! Goat cheese is probably my favorite food ever, and fried?! Doesn’t get any better than that!
It was lovely meeting you at FBS this weekend- you had some great advice during the discussion. Not to mention, your photography is gorgeous!
Thanks for the inspiration for a new food blogger like myself!!

I couldn’t agree with your aversion to raw brussel sprouts more (I think it was ingrained in me as child that they are awful), however if this recipe changed your mind I’m going to have to give it a try. You’re right the fried goat cheese helps! After all, I am now one of those raw-kale loving people (hint lemon vinaigrette and parmesan).

I love quick pan-braised brussel sprouts myself, maybe I wouldn’t mind going raw… Also, I do believe that Alice Water at Chez Panisse made fried goat cheese in bread crumbs over salad famous :) NOT over a brussel sprout salad, mind you – that sounds even tastier than a plain ol’ salad.

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